Questions about deer
I bowhunt and if its warm, I have my big huge cooler. I will skin my deer and quarter it, Put quarters in trash bags and throw on ice in the cooler. Trim all the backstraps, inners, scrap out and put in bags in cooler. Now you bought yourself time to the tune of a day or two easy. Go home and butcher at your kitchen table where its warm and comfy.
Butcher it yourself is my suggestion. It is cheap and easy, a valuable skill to learn. All you need is a rope and spot to hang the deer, some cardboard, and a good sharp buck knife. A table helps. Fillet knife is good to have as well. Trash bags, freezer paper (or food saver I highly recommend a food saver), tape and a grill for them fresh inners yummy yummy tenderloin. What were we talking about? Oh yeah Lol. and get a sharpie. I like to write the sex, age, year killed, and cut of meat on each pack. (example: 2104 doe fawn backstrap) Sawzall is handy but not required.
Not sure where you're located, but if you're in the Fox Cities area, Haen Meats does a great job and makes good sausage. Green Bay...have heard Maplewood Meats is really good too. If you're just looking to have it skinned and butchered, you can probably find a listing on Craigslist.
I'd suggest watching a few videos on You Tube before heading out. I'll never forget the nightmare of trying to gut my first deer. Thought I knew what I was doing...I was wrong lol.